By Michelle Anderson
Cake Decorating Expert
This is a basic golden cake with a definitive butter flavor and
tender fine crumb. You can use this cake as a foundation for many
creations because it combines well with any filling or frosting. You
might find yourself using this delectable creation as a base for many
more elaborate wedding and event cakes. Try fresh berries and vanilla butter cream
or sweetened whipped cream for a lovely spring shortcake. Topping and
filling this cake with rich chocolate ganache icing and drizzling it
with creamy caramel sauce creates a decadent treat for any special
occasion.
Ingredients
- 1 ½ cups unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 6 large egg yolks
- 1 tablespoon pure vanilla extract
- 3 cups sifted all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup heavy whipping cream (35%)
Preparation
- Preheat the oven to 350 degrees F.
- Take two 9 inch by 2 inch spring form pans and grease them lightly with butter. Cut out two pieces of parchment and press them into the bottom of the pans. Grease the parchment circles and dust them with flour. Tap out any extra flour and set the pans aside.
- Place the butter in a large bowl and beat with hand beaters until the mixture is light and fluffy, about five minutes. Scrape down the sides of the bowl several times.
- Add the sugar and beat until very well combined, about three minutes. Scrape down the sides at least once.
- Add the egg yolks to the creamed mixture and beat until well mixed, about three minutes. Scrape down the sides of the bowl.
- Beat in the vanilla until well blended.
- In a medium bowl whisk together the flour, baking powder and salt until blended well.
- Add the dry ingredients to the wet ingredients alternating with the cream in five additions, starting and ending with the flour mixture. This will take about six minutes in total.
- Spoon the batter evenly between the two prepared spring form pans and tap both pans lightly on the counter to remove any air bubbles.
- Smooth the tops of the batter and place them in the preheated oven.
- Bake the cakes in the center of the oven until the top is lightly golden and springs back when pressed, about 25 to 35 minutes.
- Run a knife around the edges of each pan and place them on wire rack so that they can cool completely, about two hours.
- Remove the outer rings of the spring form pan and then turn the pans over to take the bottoms off. Peel the parchment off of the bottom of the cakes and then place the cakes in the fridges, wrapped in plastic wrap until you want to use them. You can store the cakes in the fridge for up to three days,
- The cakes can also be frozen if wrapped well in plastic for up to two months. Take them out of the freezer and thaw in the fridge overnight when you want to use them.
source: about.com
